Walnut Pickle
From La cuisine creole, 1885
Add fresh vinegar if needed.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.
WALNUT PICKLE. Pick the walnuts about the fourth of July. They should be so soft that a pin can be run through them. Lay them in sait and water ten days, change the water two or three times during the ten days. Kub off the outside with a coarse cloth and proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace, eloves, nutmegs and mustard seed. Put thèse spices in a bag, lay it in the vinegar and boil ail together a few minutes; then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickles. PICKLED OYSTERS. Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are plump and white ; take them f rom their liquor with a skimmer and spread them on a thickly folded cloth. When they are firm and cold take half as much of 116 LA GUI8INE CREOLE. theîr own liquor and half of good vînegar, make thîs hot, and take a stone crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves
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Cook this with the app: pantry check, scaling, and the assistant.